Ingredients:

  • 375g All purpose flour
  • 350g Granulated sugar
  • 12g Baking powder
  • 225g Unsalted butter (cake)
  • 240ml Buttermilk
  • 150g Egg whites
  • 10ml Clear vanilla extract
  • 450g Unsalted butter (frosting)
  • 900g Powdered sugar
  • 45ml Heavy cream
  • 1 drop Pink gel food coloring
  • 1 tsp titanium dioxide

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease one 8 inch round pan and one 8 inch square pan.
  2. Whisk 375g all purpose flour, 350g sugar, 12g baking powder, and 3g salt in a stand mixer bowl until combined.
  3. Add 225g cubed room temperature butter to the flour until the mixture looks like coarse sand.
  4. Whisk 240ml buttermilk, 150g egg whites, 10ml clear vanilla, and 1 tsp titanium dioxide in a separate jug.
  5. Pour half the liquid into the flour until a thick paste forms, then add the rest and beat for 60 seconds.
  6. Divide the batter between the square and round pans and bake 35 minutes until a toothpick comes out clean.
  7. Cool completely, then cut the round cake in half to create two semi circles.
  8. Place the square cake on a board as a diamond and glue the semi circles to the top two sides with a little frosting until a heart shape appears.
  9. Beat 450g butter with 900g powdered sugar and 45ml cream until the frosting is silky and pale.
  10. Add 1 drop pink gel coloring and swipe the frosting over the cake with a spatula for a minimalist, smooth finish.